Sweet Potato Soup + Chickpea Croutons and Parsnip Chips

February 6, 2015
I got the idea for this recipe from a meal we had a while back at a restaurant in Columbus Circle. It wasn't a particularly vegan-friendly place but I did manage to find something I really liked--which was the parsnip chips floating artistically on top of my soup. This is a super simple and quick recipe that is nonetheless comforting, delicious, and fun. A vegan sweet potato soup is always creamy and satisfying--topped with crispy chickpea croutons and parsnip chips, it becomes a meal worth getting excited about.
Vegan Soup Recipes: Sweet Potato Soup with Chickpea Croutons

Sweet Potato Soup + Chickpea Croutons and Parsnip Chips

Recipe Type: Soups and Stews
utensils YIELDS 3 servings
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  • 1 can Sweet potato
  • 1 onion, chopped
  • 2 cloves garlic, smashed
  • 1 carrot, chopped
  • 1 tbsp tomato paste
  • 2.5 cups vegetable stock
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp flour
  • 1/4 tsp thyme
  • 1 can chickpeas
  • 1 parsnip, sliced thinly (1/16
  • (to taste) salt and pepper
  • 1 can Sweet potato
  • 1 onion, chopped
  • 2 cloves garlic, smashed
  • 1 carrot, chopped
  • 1 tbsp tomato paste
  • 2.5 cups vegetable stock
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp flour
  • 1/4 tsp thyme
  • 1 can chickpeas
  • 1 parsnip, sliced thinly (1/16
  • (to taste) salt and pepper
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Directions

1. Heat oven to 400* F. In a thick-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onions and carrots, and saute for about 4 minutes.
2. Add garlic and tomato paste, and continue sauteing for another 1-2 minutes.
3. Add sweet potato, thyme, and vegetable stock, and combine thoroughly. Bring to a boil, then lower heat and simmer covered for about 10 minutes.
4. Rinse, drain, and thoroughly pat dry the chickpeas. In a large bowl, toss together the chickpeas, parsnips, flour, 1/2 tbsp oil, with plenty of salt and pepper.
5. Lay the chickpeas and parsnips on a foil lined baking sheet and bake for about 20-25 minutes, turning over once at about 15 minutes.
6. When the soup is done simmering, use a blender or an immersion blender to achieve a smooth consistency. Salt and pepper to taste.
7. Serve the soup garnished with hot chickpea croutons and parsnip chips out of the oven. Sprinkle with fresh herbs, if desired. Bon appetit!

More vegan soup recipes: Hungarian Mushroom Soup

Roasted Broccoli Soup

Tuscan Bean Stew

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Photo: Peaceful Dumpling


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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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